Fluffy brownies (1)

I had some ripened avocados in the fridge and decided to use them before they turned. The last few batches of brownies I made were more fudgy and dense. This time, I thought I'd try a lighter, fluffier variety. 

Fluffy brownie

Ingredients

9 - 12 pieces

50g dark chocolate 85% cocoa, broken into small pieces
65g dark chocolate 70% cocoa, broken into small pieces
1 tbsp raw coconut oil
1 large ripened avocado
3 large free-range eggs, lightly beaten⅓ C organic honey & maple syrup

1 tbsp vanilla

¼ C smooth almond butter
1 tbsp ground almonds, sifted
1 tsp baking soda, sifted
⅛ tsp pink salt

¼ C pure, non-alkalised cocoa powder

1 C walnuts, roughly chopped

Method

1. Preheat the oven to 175°C.
2. Melt the chocolate and coconut oil over a bain-marie over a low heat. Stir constantly and make sure no water gets in the chocolate. Once the chocolate and oil have melted and combined, remove from heat and let cool.
3. Mash the avocado flesh in a medium bowl. Make sure it's a smooth consistency. 

   

   Avocado mash

4. Mix the melted chocolate into the avocado.
5. Using an electric mixer, beat in the eggs, honey, syrup, and vanilla.
6. Beat in the almond butter, sifted ground almonds and baking soda, and salt.
7. Mix in the cocoa powder and most of the chopped walnuts and combine thoroughly.
8. Spoon the batter into a 9"x9"x1.5" silicone cake pan.
9. Sprinkle the rest of the chopped walnuts on top of the batter.

   

   Brownie batter in the pan

10. Bake for 25-30 minutes, or until cooked through.
11. Remove from the oven and let sit in the pan for 10 minutes before transferring onto a wire rack to cool.
    
12. Serve when the brownie has completely cooled. Store in an air-tight container.
    

This did indeed turn out lighter and fluffier, akin to a very chocolatey chocolate cake. The almond butter added a subtle nuttiness to the overall flavour. I enjoyed it.